Broiled Salt and Vinegar Potato Slices
Transform your snack game with these irresistible Broiled Salt and Vinegar Potato Slices, a crispy, golden delight that perfectly balances bold tangy flavors and savory goodness. Thinly sliced Russet potatoes are parboiled in a tangy vinegar-salt bath, then broiled to perfection with a drizzle of olive oil and a sprinkle of fresh black pepper and sea salt. The broiler gives them a beautifully caramelized crust while keeping the centers tender and fluffy. Perfect as a side dish, appetizer, or snack, this recipe delivers the ultimate salt-and-vinegar crunch without the fryer. Quick to prepare and packed with flavor, these potato slices will become your new go-to crowd-pleaser. Serve hot and enjoy their addictive crunch!
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Recipe Information
Ingredients
- 4 medium-sized Russet potatoes
- 1 cup Distilled white vinegar
- 4 cups Water
- 2 teaspoons Salt
- 2 tablespoons Olive oil
- 0.5 teaspoon Freshly ground black pepper
- 1 teaspoon Sea salt or flaky salt
Instructions
Wash and peel the russet potatoes, then slice them into 1/4-inch thick rounds. Try to keep the slices even for consistent cooking.
In a large pot, combine the distilled white vinegar, water, and 2 teaspoons of salt. Bring the mixture to a boil over medium-high heat.
Add the sliced potatoes to the pot and reduce the heat to medium. Simmer for 5-7 minutes, or until the potato slices are just tender but not falling apart. Drain the potatoes carefully and pat them dry with a clean kitchen towel or paper towels.
Preheat your oven's broiler to high and position a rack about 6 inches from the broiler element.
Line a large baking sheet with aluminum foil or parchment paper. Lightly grease the surface with 1 tablespoon of olive oil to prevent sticking.
Arrange the potato slices in a single layer on the prepared baking sheet. Brush the tops of the slices with the remaining 1 tablespoon of olive oil. Sprinkle them evenly with freshly ground black pepper and a pinch of sea salt or flaky salt.
Place the baking sheet under the broiler and cook for 8-10 minutes, or until the tops of the potato slices turn golden brown and crispy. Watch closely to avoid burning.
Remove the baking sheet from the oven and carefully flip the potato slices over using tongs or a spatula. Return the baking sheet to the broiler and cook for an additional 5-7 minutes, or until the second side is golden and crisp.
Transfer the broiled potato slices to a serving platter. Sprinkle with extra sea salt or flaky salt to taste, if desired. Serve immediately while hot and crispy.
Nutrition Facts
Calories |
239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.8 g | 9% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1479 mg | 64% | |
| Total Carbohydrate | 37.2 g | 14% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 1.9 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 895 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
